Heavy crusted bread. Hearth Bread and Flatbread Discuss Heavy crusted bread. in the Brick Oven Cooking forums; I have made several batches of Pagnotta bread with a Biga. The bread turns out good tasting but I cannot ...

[ERASMO]

I have made several batches of Pagnotta bread with a Biga. The bread turns out good tasting but I cannot seem to get a good thick crust. I have been steaming the oven, etc. but the crust always seems to come out chewy and we like a thick hard crust. Can anyone make a suggestion on what technique to try. I am cooking in a WFO.
Thanks

[Dutchoven]

Erasmo
If you want a snappier crust you have to finish the loaves in a drier oven...steaming is good but you will have to vent it about half way through the bake time or even earlier. I would suggest you do everything as you have been except, half way through just tilt your door out on the oven to vent the steam. I think you will get what you are looking for, if you want it deeper and harder then the next time vent a minute sooner.
Hope this helps!
Dutch

[CanuckJim]

Dutch,

You're right on as usual about the steaming and venting. If I want a thicker crust, I vent halfway through as you do, but I also push the loaves toward the back wall for the last few minutes of the bake. It's always hottest there with my oven.

Jim

[ERASMO]

Thanks
I will try your suggestions.

[james]

I have also found that it is easier to get nice thick, crunchy crust with sourdough recipes.

Let us know how it goes.
James

[ERASMO]

I have yet to try a sourdough. This might be a good time to make my first attempt.
Thanks.